Dairy-Free Potato Masala
Dive into the flavorful world of Indian-inspired cooking with this Dairy-Free Potato Masala recipe! This nutrient-packed dish features tender red potatoes infused with a fragrant blend of spices, including turmeric, coriander, and garam masala, all sautéed in creamy coconut oil. Perfectly accented by freshly grated ginger, green chili, and a popping mix of mustard and cumin seeds, this vibrant potato masala is a delightful plant-based option that's both hearty and comforting. Ready in just 40 minutes, it's an ideal gluten-free side dish or filling for dosas, wraps, or sandwiches. Garnished with fresh cilantro, this recipe is bursting with flavor and perfect for those seeking a delectable dairy-free, vegan-friendly meal.
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Recipe Information
Ingredients
- 4 medium red potatoes
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 unit medium onion, finely chopped
- 1 unit green chili, finely chopped
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon sea salt
- 0.25 cup water
- 2 tablespoons cilantro leaves, chopped
Instructions
Wash and peel the potatoes, then cut them into small cubes about 1-inch in size.
Heat the coconut oil in a large pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Fry them until they start to pop and become fragrant.
Add the chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
Stir in the chopped green chili and grated ginger, and cook for another minute.
Reduce the heat to low, and add the turmeric powder, coriander powder, and sea salt. Stir to coat the onions with the spices.
Add the cubed potatoes to the pan, mixing well to ensure they are evenly coated with the spice mixture.
Pour in the water, cover the pan with a lid, and let the potatoes cook on low heat, stirring occasionally, for about 15-20 minutes or until the potatoes are tender and cooked through.
Once the potatoes are cooked, sprinkle the garam masala over them, stir gently, and let it cook for another 2 minutes.
Garnish with chopped cilantro leaves and serve hot as a side dish or as a filling for dosas or sandwiches.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
